Ham "Pink marble" in a Tescoma ham

[Now, as always, a few details of cooking, for those who are not in the know:]

Ham "Pink marble" in a Tescoma ham

Category: Meat dishes

Ingredients
Pork (neck or shoulder)	1100 BC
Beet	40-50 g.
Salt	16-18 g.
Sugar	1 tsp
Gelatin	1 tsp
Muscat and cardamom	by a pinch
Dried garlic (pinch)	option
Pepper mixture (I have 4 types)	pinch
Vinegar 6%	0.5 tsp

Cooking method

• Actually, at first I wanted to call this ham "Pink Goat"! Do you know why? Because I feel like a wizard-dropout from the song. Remember? "I wanted to make a thunderstorm, but I got a goat, a PINK goat with a yellow stripe ..." I did not find a yellow stripe, but I turned out to be a noble "goat"! And since the ham turned out to be terribly tasty, and thanks to this set of spices, there was such an indescribable sausage spirit in the kitchen when kneading the minced meat, I decided that it would be fairer to give it some more blaharoan name!
• So, who advised me to dye the ham with beets? And this is our Angela (ang-kay). But the person did not know that sometimes my energy does not have a vector, and that out of greed I will grab not a piece of beet, but a whole one, weighing almost 90 g. As a result, a very unexpected "pink goat" has turned out!
• Now about what I got up: I cut half of the meat into 3x3 cm pieces. "My beloved", now, boiled the beets, peeled and grated on a fine grater and then ... I remembered ... Oh! Beets can change their color during cooking and give either a grayish or brownish tint! What to do? Once again I remembered (it’s some kind of memory evening, honestly) that vinegar fixes the color of dyes very well, including beetroot helps to stay bright, I know from experience. Well, I added half a teaspoon of weak vinegar to this beet puree. Then she threw the puree into the blender bowl and, along with the other half of the meat, turned the whole thing into minced meat.
• Then she put all the ingredients in the mixer bowl. Please note that I did not add water this time. I'm tired of always draining a lot of juice, so I decided to try it without water. And it worked out fine, by the way.
• Mixed minced meat with such a nozzle for 10 minutes
• 
• The minced meat turned out to be literally blood red! Pay attention, what a horror! Scary, right? Me too ...
• 
• In a semi-conscious state, almost without looking, she shoved him into a ham maker. By the way, did you see it incomplete? A kilogram is not enough, so I added another 100 g of meat to the ingredients.
• Recently, I do not let the minced meat stand, but I close the lid of the ham maker and send it to boil.
• Now, as always, a few details of cooking, for those who are not in the know:
• We take a saucepan with a height of about 14-15 cm. Place the ham maker in it and pour cold water so that it does not reach the pink edge by about 1 cm.
• 
• We bring the water to a temperature of 75C, turn down the fire and time it - 3 hours. It is better to cook at a temperature of 77-78C.
• As time passes, we put our ham to cool in cold water. There should be as much water as it was during cooking so that it does not get inside the ham. After 40-50 minutes, remove the ham from the water, turn it over and drain the excess juice formed inside through the holes in the lid. That's it, you can put the ham in the refrigerator for several hours until the ham is completely cooled. Better at night.
• Advice: if suddenly your ham gets stuck inside the flask, then do not pull too much, there is simply a vacuum created. With the sharp end of the thermometer, sand it lightly between the ham and the wall, it will gently chomp and you can slowly pull it out. The flask remains generally clean, nothing stuck, only greasy and that's it.
• The ham can now be safely sliced ​​with a knife or slicer.
• And here's what I got:
• 
• Unfortunately, in some places some kind of greyness has appeared in the photo, which the original does not have. But you can still see that the ham is colored unevenly. The colored juice wandered back and forth and, apparently, in the end, tired of wandering around, settled down anywhere. In an ordinary ham, his fashion show over the ham would not be noticeable. But in dyed form, the entire route is in full view!
• Conclusion: Of course, you can paint ham with beets, but don't be greedy, as I am, with beets. 40-50 grams is enough. Then there will be no such sharp contrast between sliced ​​meat and "minced beet".
• And juice, juice ... well, purely "joy of a vampire"!
• 
• But how juicy it turned out!
• 
• 
• It can be cut thin-thin. It won't break or fall apart!
• Enjoy your meal!
• 

Another delicious ham ... Lenus, you are already inventing names for them! Smart girl!
Nothing! I and, someday, something like a pile, prompted by you to a feat!
In the meantime, BRAVO !!!

Thank you, Natus! The ham, of course, is unpretentious, but tasty and juicy!
When are you going to sculpt?

[Helen!]

Helen!Another masterpiece! : girl_claping: Glad to have helped in your quest for color. It seems to me that if you leave the ham uncooked a little, then there will be no such contrast, although this is all the charm! Meat, which is cut, will also be slightly colored.
Now I am with a ham. Received today. Tomorrow I'll try to bungle something.

That's it.

Well, what did I say ??? Well she is clean SPRINTER !!! No ... METEOR! That's who you are Lenusya! Well nooo, I can't keep up with you!

[Angela.]

Angela.Thank you for your advice!
Congratulations on the ham! Now you will "create" too! URRRA !!!

When are you going to sculpt?

Yes, I'm waiting for the day off, and preferably two. Better yet, a couple of weeks off. Oh! That would come off! Dreams Dreams...

: girl_love: I'll try. If only there was enough fantasy!

Well nooo, I can't keep up with you!

You just have to start here! Then it's hard to stop. I can no longer imagine a store-bought ham or something like that, in my house!

Is the sausage next in line now?

I’m waiting for the day off, and preferably two.

Natus, you are wrong to think that it takes a very long time. In principle, for everything about everything, well ... half an hour, no more. And the other three you are free, like a Ugandan black woman! It cooks itself.

Is the sausage next in line now?

Almost ... I have not yet formed the full composition of the ingredients either in my head or in the refrigerator!

Aha! Only my assistants will climb first to help cook the meat, then taste the raw meat and help stir it. And the temperature must be managed to equalize and sustain ... It's easy for you to say, because the production has already been put on the stream. I also made cutlet-ham in Belobok once or twice, but here I still need to fill my hand ... But I am an easy-to-learn girl, _{regardless of age}... So everything is still ahead!

My soul, tell me, where's the gelatin? At what point to shove him? Do you need to soak? With what? And dissolve it? And finally why is he there?
Swear to tell the truth, only the truth and nothing but the truth!

Everyone at the rally "stop the ham disgrace!", "Free the ham maker from slave labor!", "Hands off the shredder!" Lenka, my "bookmarks" are already swollen from ham recipes.

Well, that's right! Only one slogan I would have remade "Stop ham BRAZIE!" Cho et "without", brasie it, still what.

My fridge is already swollen from raw ingredients, not like bookmarks

So everything is still ahead!

Good luck, Natul!

Swear to tell the truth, only the truth and nothing but the truth!

CLEANUS !!!
Gelatin, along with all the ingredients, goes to the mixer and mixes there. Why is it needed? Ir, believe it, don't believe it, but it turns out juicier with it, it keeps the juice inside the ham. I tried without it - I swore.It turned out well, but with him, in my opinion, it's better!

Don't need to pre-soak? Powdered it straight into meat?

All at the rally "stop the ham disgrace!", "Free the ham maker from slave labor!", "Hands off the shredder!", "Freedom to mince, give cutlets!"

Am I dreaming, or are drunken mice in pointe shoes with banners staggering again?
Mouse, and Mouse, hosh to snatch a piece? You know how tasty it is, mmm ...!
Otherwise, you’re a hammerless one, like an orphan! Or, at least I will treat you!

My fridge is already swollen from raw ingredients, not like bookmarks

Irk, and Irk, when are you finally going to do business, eh? Now you won't get rid of it, like our Mouse, they say the ham, and the woman knows where, sho, they say, I have a remoon ...

Lenk, so why shove beets tuda?
Enough juice.
And also a very beautiful color gives krakada: Brew, freeze, break with a blender, - and into minced meat, such as 3 in 1 (color, ice, sourness) ...
And there will be those Happiness! ...
And the goat is so cute. All in you, well, it's almost straight!
🔗

Don't need to pre-soak? Powdered it straight into meat?

Fir-trees, well, if it is not in the recipe, then you don't need to soak it. What for, sobsno? It mixes well with meat. Where would he go from a submarine in ten minutes!

: Irk, and Irk, when are you finally going to do business, eh? Now you won't get rid of it, like our Mouse, they say the ham, and the woman knows where, sho, they say, I have a remoon ...

I think I will demonstrate the finished result by the weekend (pah-pah)

But a kind person will explain to me a thread here, run for me for a large castro Hive, or I'll manage with an oven ...

Well, Elena, you give))) only yesterday there was one recipe, today is another. You can't keep up))))

thank you, I bookmark

And the goat is so cute. All in you, well, it's almost straight!

Oh my God! How I missed you, Ol!
And then you frighten me, kada kind and fair!

That is, you constantly shake with fear from me? I am always kind and fair. 🔗
Will anyone object?

thank you, I bookmark

To your health, Alena! I would be glad if it comes in handy!

run for me for a large casserole, or I'll manage with an oven ...

No need to run for the pan. If the oven maintains that temperature, then it’s over. No water needed. This will not be baking, the temperature is low. And the water in the pot is just a conductor of heat.
In the oven, set the temperature not to 75, but to 77-78. This is the most optimal one. Our Sausage maker sets the temperature in the oven to 80C.

Did those Manka call? Al you to her?

Will anyone object?

God forbid! Of course not! What do I have, nine lives, or what ?!

Flax, well done. One is more beautiful than the other

Thank you, Tanyush! I try!

Beauty, deliciousness, no words !!!! And the name, even for the exhibition of works of high art "Pink marble" !!!!

Lenok, I have already expressed my admiration for your next masterpiece, now, in fact, questions:
This is your eighth ham (yes, I counted everything). What do you think, which one you did the best and which one (in your opinion) turned out to be the most delicious? And finally, which ham from your collection would you recommend for a novice teapot for their first ham test?

In, I'm not the only one with the priorities will not be determined in any way!
Sister!

[Marishka]

Beauty, deliciousness, no words !!!!

Marishka, thank you !!!

What do you think, which one you did the best and which one (in your opinion) turned out to be the most delicious? And finally, which ham from your collection would you recommend for a novice teapot for their first ham test?

Yes, I like them all, otherwise I wouldn’t post them. I can only say which one should not start with. This is the ham that I have under the name "a la Amateur ...".Because there, one might say, and not a recipe, but something like reflection and work on mistakes. There it is already desirable to have at least some experience in order to get what you need, and not what I have.
But if you want your first ham to just inspire you as hell, do my very first (with chicken and pork). This is where the result literally stunned and I imagined myself the coolest sausage maker in the world! I couldn’t believe that, practically doing nothing, you could concoct SUCH at home! Just stick to the ingredients that are indicated and do not take, say, chicken breast, but only meat from the legs, moreover, along with the skin. As for salt, just in case, first, not 18 g, as indicated in Teskoma's recipes, but 16. And it is better to cook no higher than 80 degrees. 78-80C is the most optimal temperature! The result will definitely please! And then, I think, you will no longer need anyone's recipes. You will experiment with the composition yourself. This my very first ham inspired me so much that I, damn it, still can't stop!

I’m not the only one with the priorities.

Ir, this advice is for you too! If you can't decide, do the simplest one, and from there you will already dance!

if you want your first ham to just inspire you as hell, do my very first (with chicken and pork). This is where the result literally stunned and I imagined myself the coolest sausage maker in the world! I couldn’t believe that, practically doing nothing, you could concoct SUCH at home!

Thank you! I intuitively looked at her too
And another question: Len, you have a gas stove (well, you obviously didn’t grill pepper on an induction)? How's the thermometer - not getting warm from the hot air from under the bottom of the pan?

Nope, it is not heated. He actually sits inside the pan. And it is not the “cap” itself with the scale that captures the temperature, but the sensor at the end of the needle. But in any case, the hot air does not touch the thermometer.
You see, he doesn't even look over the edges of the pan:

not the "cap" itself with the scale picks up the temperature, but the sensor at the end of the needle.

Oops! But somehow I didn’t think about it (there’s a crow). Different recipes are swarming in my head: I want to try to make both with chicken hearts, and with the tongue ... and from the liver ... What do you think, from the chicken liver what can be obtained - liver sausage or dense pate?

[Biryusinka]

Biryusinka, Ol, I also keep the language sight.

What do you think can be obtained from chicken liver - liver sausage or dense pate?

, I also keep on the language sight.

Damn!!! Two recipes at once were broken off to me: both the linguistic and the liver!
Okay, do it yourself.
And then I'll post mine only if they really don't coincide with yours at all, so as not to repeat the same thing!

Two recipes at once were broken off to me: both the linguistic and the liver!
Okay, do it yourself.

No no no! Cross me out! My Teskomka isn’t stamped at the factory. Until I wait, you’ll overeat sausages according to these recipes. Well, I’m only after that on the used technologies, in the footsteps, for reasons ...

Here is a cunning one!
Well, as soon as the full composition of the recipe is formed in my head, I will make and share!
I'll write about everything later: what I liked and what I didn't. And it will be easier for you to navigate with the composition.

Lenk, so why shove beets there?
Enough juice.

Oh, I just noticed!
Ol, come on ydy syudy, you are good woman!
How to get juice? Raw grate on a fine grater and squeeze, chtol? Boiled one won't work here, right? I just never did, so go comment!

Well, as soon as the full composition of the recipe is formed in my head, I will make and share!
I'll write about everything later: what I liked and what I didn't. And it will be easier for you to navigate with the composition.

Clogged
Len, I don’t understand: are you going to add beet juice further? And if yes, then how much is it to "hang in grams" (c)?
And have you tried to stir up anything with aksorbinka and glucose? Then, probably, sugar will not need to be added

Yes, I finally forgot about the ascorbic acid nafik, chuchundra!
I'll have to try. And I will definitely try it with beet juice. And in grams of beets I will take again 80-90, because there will be no cake, so that more redness will be added, but only juice. Its just get 20 grams of commercials ... I hope.

[Biryusinka]

Hear, BiryusinkaI’m here, you know what I’m thinking? Will it not work out that after the enta of ascorbic acid itself, you will eat twice as much sausage? She's not a childish dispelling appetite!
And then I already make ham every other day, and then what, finally, can I cook three times a day?
Mamadarahaya!

What a beauty. In Belobok, it will probably work out too?

What a beauty. In Belobok, it will probably work out too?

Thank you, Katyusha!
Yes, of course, it will work, where will she go!
The girls here are quite successful in cooking in white-sided clothes. It's just that I didn't make friends with her.

Listen, Biryusinka, I'm here, you know what I was thinking? Will it not work out that after the enta of ascorbic acid itself, you will eat twice as much sausage? She's not a childish dispelling appetite!

Two tablets per kilo of ham? I beg you. Personally, I have such an appetite that no ascorbic acid can disperse it (patamushto is nowhere to be found).

In principle, the temperature there is such that vitamin C, the main appetite booster, will have nothing left by the end of cooking. So you can try.